Auto Generated UID (For Official Use Only):
25-01-16460117337
O*NET Job Zone:
Job Zone 2
O*NET Job Code:
35-2014
Work Days Per Week:
Monday, Tuesday, Wednesday, Thursday, Friday
Work Hours Per Week:
35
Estimated Work Hours Per Day:
7
Hourly Work Schedule Per Day:
7 HOURS PER DAY (11:00AM TO 2:00PM; 5:00PM TO 9:00PM).
MONDAY THROUGH FRIDAY, 35 HOURS PER WEEK.
Are Hours Per Day Flexible?:
No, hours are set.
Payment Frequency:
Bi-Weekly
Estimated Annual Salary (If value is 0, employer did not provide):
0
Opening Date of Announcement:
01/16/2025
Closing Date of Announcement:
02/06/2025
Anticipated Start Date of Employment:
05/05/2025
Anticipated Closing Date of Employment:
05/04/2026
Number of Job Openings:
2
Job Location:
Saipan
Job Location Address:
BEACH ROAD, GARAPAN VILLAGE SAIPAN MP 96950
FLSA Covered?:
Yes
DOD or VEVRAA Related?:
No
Overtime Available?:
Yes, overtime rate calculated at 1.5x per hour
Payroll Deductions:
State Income Tax, Social Security (FICA), Medicare Tax
Job Qualification Requirements:
request for minimum of (12) months qualifications work experience worked at restaurant a cook.
Additional Job Information: Benefits, Required Tools, Supplies, etc.:
Employer will provide to workers all tools, supplies and equipment required to perform the duties assigned and without charge or deposit charge.
Worker compensation provided by employer.
Work hours: (7) hours a day, Monday through Friday, 35 hours per week. Per week exceeds 40 hours, overtime rate $13.245 per hour.
Work Schedule: Monday through Friday, (11:00am to 2:00pm; 5:00pm to 9:00pm) per day.
Three-Fourths Guarantee: Workers will be offered employment for a total number of work hours equal to at least three-fourths of the workdays of the total period that begins with the first workday after the arrival of the worker at the place of employment or the advertised contractual first date of need, whichever is later, and ends on the expiration date specified
in the work contract or its extensions, if any.
Transportation and Subsistence: If the worker completes 50 percent of the work contract period, the employer will provide, reimburse, or advance payment for the worker’s transportation and subsistence from the place of recruitment to the place of work. Upon completion of the work contract or where the worker is dismissed earlier, the employer will
provide or pay for the worker’s reasonable costs of return transportation and subsistence back home or to the place the worker originally departed to work, except where the worker will not return due to subsequent employment with another employer or where the employer has appropriately reported a worker’s voluntary abandonment of employment. The transportation payment or reimbursement amount will equal the most economical and reasonable common carrier for the distances involved.
Daily Transportation: Not Applicable
On-the-Job Training: Not Applicable
Board, Lodging, or Other Facilities: Not Applicable
This job opportunity is temporary. Full time position and applicant must have minimum of (12) months’ work experience worked at restaurant as a cook.
Applicants may apply for this position by sending a resume to the email address at heshuncorp@hotmail.com or contact phone number (670) 783-1239 or (670) 233-5126 between 8:00am to 5:00PM, from Monday through Saturday.
Job Posting Type:
New
Visa Type:
CW-1
H-1A/H-2A/H-2B Related?:
Not Applicable
Staff Notes (For Official Use Only):
Confirmed by DC. 01/16/2025
Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices .Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock. Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters. Season and cook food according to recipes or personal judgment and experience. Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu. Ensure ingredients and final products are fresh. Follow recipes, including measuring, weighing and mixing ingredients. Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods. Present, garnish and arrange final dishes. Occasionally serve food. Handle and store ingredients and food. Maintain food safety and sanitation standards .Turn or stir foods to ensure even cooking...
